These Oatmeal Chocolate Chip cookies are chewy, soft, and so scrumptious! This is the only cookie recipe you’ll ever need!
Table Of Contents
Recipe Details
These Oatmeal Chocolate Chip Cookies are to die for. I love every gooey bite because they’re packed with yummy flavors and it’s such an easy recipe to make. You are going to love them!
- TASTE:Sweet,chocolaty goodness with some nuttiness. These cookies are downright delicious.
- TEXTURE:These Oatmeal Chocolate Chip Cookies are soft and chewy with chunks of chocolate,and walnuts for a little crunch.
- TIME:These scrumptious cookies will only take 25 minutes to make.
- EASE:This recipe is so easy to make and you can freeze the cookies or dough so you can have them anytime.
What You’ll Need
Ingredient Notes
- Rolled oats– Old fashioned oats add more texture and chew to the cookies because instant oats are more broken down.
- Unsalted butter-Use softened butter for easier mixing.
- Brown sugar– While we are using regular granulated sugar as well,brown sugar adds a richer flavor thanks to the molasses in it.
- Eggs– This ingredient adds moisture and helps bind the other ingredients together. It’s also a help with leavening the cookies.
- Vanilla extract– For some vanilla flavor that enhances the sweetness and chocolate flavor.
- Semisweet chocolate chips– These not-too-sweet chocolate chips add just the right chocolatey flavor.
- Walnuts– Chopped and unsalted are best.
Add-ins and Substitutions
- Substitute your favorite chocolate-Dark,semi-sweet,or white chocolate chips can be used in this recipe. Even peanut butter chips work,so use whatever type you like.
- Add other flavorful toppings-Try adding pretzels,peanut butter cups,cranberries,or M&Ms for a fun twist on this recipe.
- Substitute other nuts-You can use other nuts besides walnuts if you like,such as pecans,almonds,and macadamia nuts.
- Make these gluten-free-Using gluten-free flour in this recipe will make these Oatmeal Chocolate Chip Cookies perfect for anyone avoiding gluten. Also,make sure the oats are certified gluten-free.
How to Make Oatmeal Chocolate Chip Cookies
- Combine dry ingredients. In a bowl,add the flour,baking soda,salt,and cinnamon. Whisk and set it aside.
- Mix the wet ingredientstogether. In a separate bowl,add the softened unsalted butter,brown sugar,granulated sugar,eggs,and vanilla extract. Mix until well combined
Pro Tip: I love using an electric hand mixerfor combining the wet ingredients. It makes it so much easier and faster!
- Combine and add the oats. Now add the flour mixture to the wet mixture,and then the rolled old-fashioned oats. Blend it together using an electric hand mixer.
- Add in the chocolate and nuts. Then add the semisweet chocolate chips and chopped walnuts,and mix with a spatula.
- Scoop onto a baking sheet. Once your cookie dough is well-combined,scoop it using a medium to large cookies scooponto a baking sheet lined with parchment paper.
- Bake. You can drop the cookies directly onto the parchment paper or roll them into balls before baking (it’s up to you). Bake at 350 degrees Fahrenheit for about 11 minutes. Allow to cool and firm up a bit before serving.
Recipe Tips
- Use softened butter-This will give your cookies their delicious softness. If the butter is cold,it will not combine well and leave large pieces in your dough,so allow it to soften at room temp.
- Chop the walnuts finely-You don’t want too large chunks of walnut overpowering your cookies,so chop them into small pieces. This will also help the cookies hold together better.
- Roll the dough into balls-This isn’t necessary,but it gives your cookies a uniform shape. If you’re going for looks,then this step will make your Oatmeal Chocolate Chip Cookies prettier.
- Allow the cookies to cool on the pan-The cookies will be very warm and soft when they come out of the oven. Let them cool for a few minutes before serving so they don’t fall apart.
FAQs
Typically,baked goods like these cookies call for old fashionedor quick-cooking oats. Steel cut oats are usually not recommended since they have a gritty and harder texture.
For this recipe,you do not need to refrigerate the dough unless you want really thick cookies. The colder the dough,the less it will spread. So it’s up to you and what you like.
Yes,oatmeal chocolate chip cookies are considered slightly healthier than regular chocolate chip cookies because the oats are high in fiber. Fiber helps regulate blood sugar levels,which is helpful in a sweet treat like this.
Serving Suggestions
These homemade Oatmeal Chocolate Chip Cookies will go great on a cookie platter or dessert table. Here are a few serving ideas to try.
Make This Recipe in Advance
Make ahead:You can make these cookies ahead of time and freeze them,baked or rolled into dough balls.
Storing:Store these Oatmeal Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
Freeze:You can freeze these cookies either baked or raw. Here’s how:
- Raw– Roll the dough balls and place them on a baking sheet in a single layer and freeze until solid (about 2 hours),then place them into a freezer bag and store them for up to 6 months.
- Baked– Once your baked cookies have cooled,place them on a sheet pan and freeze for 2 hours. Then place them in an airtight container with parchment paper layered between each layer for up to 3 months.
More Scrumptious Cookies!
Full Recipe Instructions
Oatmeal Chocolate Chip Cookies
Chewy and soft oatmeal chocolate chip cookies with semisweet chocolate chips and crunchy walnuts.
Servings:28cookies
Calories:171kcal
Instructions
In a bowl add 1 1/4 cup all-purpose flour,1 tsp baking soda,1/2 tsp salt,and 1/2 tsp cinnamon. Now whisk together and set it aside.
In a separate bowl add 1 cup unsalted softened butter,3/4 cup brown sugar,1/4 cup granulated sugar,2 large eggs,and 1 tsp vanilla extract.
Using an electric hand mixer and mix that on medium speed until it’s well combined
- Then add 1 1/2 chocolate semisweet chocolate chips 1 cup walnuts,chopped and Mix with a spatula.
- Once your cookie dough is well-combined scoop out mounds of the cookie dough onto a baking sheet lined with parchment paper. You’ll want to use a medium to large cookies scoophere. Mine fits approximately 2 tablespoons.
You can drop the cookies directly onto the parchment paper and bake them from there or I like to roll them into balls before baking. They just look prettier that way,but that’s definitely optional. Now bake your cookies in the oven at 350 degrees Fahrenheit for about 11 minutes. They might look a little underbaked,but they will firm up after they cool.
Notes
- Raw– If you want to freeze the dough and bake it later,roll the dough balls and place them on a baking sheet in a single layer and freeze until solid (so about 2 hours),then place them into a freezer bagand store them for up to 6 months.
- Baked– Once your baked cookies have cooled place them in a sheet panand freeze for 2 hours then place them in an airtight container with parchment paper layered between each layer. They can be kept frozen for up to 3 months fr best taste.
Nutrition
Calories:171kcal| Carbohydrates:17g| Protein:3g| Fat:11g| Saturated Fat:5g| Cholesterol:29mg| Sodium:88mg| Potassium:68mg| Fiber:1g| Sugar:8g| Vitamin A:220IU| Vitamin C:1mg| Calcium:17mg| Iron:1mg
Hi,I’m Dina,so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes,you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
